Rhubarb meringue pie

The biscuits in the pastry add subtle gingery warmth and help keep the pie case crisp.

Hands-on time: 40min, plus cooling and chilling Cooking time: About 11/4hr Serves 8

FOR THE CURD

400g rhubarb, cut into short lengths 175g caster sugar Juice of ½ orange 2½tbsp cornflour 3 medium egg yolks 25g unsalted butter, chilled and diced

A little pink gel food colouring, optional

FOR THE PASTRY

4 ginger nut biscuits

225g plain flour, plus extra to dust 125g unsalted butter, chilled and diced 1 medium egg yolk

FOR THE MERINGUE

4 medium egg whites

225g caster sugar 2tsp cornflour

1 Preheat oven to 190°C (170°C fan)/mark 5. For the curd, mix the rhubarb, 50g of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth.

2 Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl).

Add flour and pulse/ mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/ mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10min. 3 On a lightly floured work surface, roll out dough and use to line a 23cm fluted, loosebottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm.

4 Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside.

5 Meanwhile, finish the curd. In a medium pan mix the rhubarb purée, cornflour, egg yolks, and remaining 125g sugar. Add butter. Cook over low heat, stirring constantly, until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using. Scrape into baked pastry case, level and chill for about 30min.

6 In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition – the meringue should be stiff and glossy. Spoon or pipe on to the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20min before serving in slices with cold cream, if you like.